Fagioli all'Uccelletto

Method

Soak the dried cannellini beans overnight in cold water, then drain and rinse thoroughly. In a large heavy-bottomed pot, heat the olive oil over medium heat and gently fry the whole garlic cloves and fresh sage leaves for 2-3 minutes until fragrant, being careful not to burn them. Add the drained beans and stir to coat with the oil, then pour in the tinned tomatoes with their juice and the water. Bring to a gentle simmer, partially cover, and cook for 1.5 to 2 hours, stirring occasionally, until the beans are completely tender and the liquid has reduced to a creamy sauce. Season generously with sea salt and black pepper to taste. The beans should be soft enough to break easily between your fingers, and the dish should have a rustic, slightly soupy consistency. Serve warm as a traditional Tuscan side dish.